1 red bell pepper
One 2-ounce tin of anchovies—1
tablespoon of oil reserved, fillets
drained and minced
2 large garlic cloves, minced
1/4 cup plus 1 tablespoon fresh lemon
1/2 teaspoon crushed red pepper
1 cup chopped flat-leaf parsley
3/4 cup extra-virgin olive oil
Freshly ground pepper
6 pounds flanken-cut beef short
ribs (cut across the bones), about
1/4 inch thick
Vegetable oil, for rubbing
1. Light a grill. Grill the bell pepper over high heat, turning
frequently, until charred all over. When the pepper is cool enough
to handle, discard the skin, seeds and stem. Thinly slice the
2. In a bowl, whisk the anchovies and their oil with the garlic,
lemon juice and crushed red pepper. Stir in the parsley and olive
oil and season with salt and pepper. Stir in the sliced bell pepper.
3. Rub the ribs with vegetable oil and season with salt and pepper.
Grill over high heat until nicely charred and cooked to medium,
about 50 seconds per side. Serve the ribs right away, passing the
vinaigrette at the table. —Alex Raij
MAKE AHEAD The anchovy vinaigrette can be refrigerated
overnight. Bring to room temperature before serving.
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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